Place salmon fillets on heavy large baking sheet. Rub
Cognac over both sides of fish. Mix together all
remaining ingredients in small bowl. Rub over both
sides of fish. Cover with plastic wrap. Top with
another baking sheet. Weight with heavy object.
Refrigerate at least 6 hours or overnight.
Prepare barbecue (medium-high heat). Grill fish until
cooked through, about 3 minutes per side. Transfer to
plates and serve.
Note: Bon Appetit recommends a sturdy red wine, such
as a Beaujolais from Moulin-a-Vent. They also
recommend serving with sauteed zuc- chini. You could
also diagonally slice thickly some zucchini with peel
left on and brush with butter, lemon and thyme mixture
and grill next to the fish; a Griffo grill would help
but if you sliced the zucchini thick enough and on a
strong enough diagonal, I don't think you would have
problems with it falling through the grill. Some fresh
steamed green beans with butter and freshly ground
pepper would also be good.
